Saturday, February 19, 2011

Cream Baked Trio Of Vegetables

You will need:
3-4 Carrots, ½ head of Cauliflower, ½-1 head of Broccoli, 250ml Vegan Cooking Cream, 5-7 cubes of chopped frozen Spinach, 1 cube Vegetable Stock, 500ml Water, 3tbs Plain Flour, 50g Dairy Free Margarine, Salt and Pepper.
  • Start by peeling you carrots and cutting them, also cutting your cauliflower and broccoli into florets. Lightly boil until almost soft, they should still keep their bite, as they will be cooked in the oven.
  • Melt your margarine in a sauce pan. Add your flour and stir until it forms a paste. Now add your cooking cream, spices, vegetable stock and spinach.
  • It is very important to keep on whisking your sauce while cooking it. To avoid it burning or lumping.
  • Your water should be added in batches, allowing the sauce to sligthly thicken before adding more.
  • Taste your sauce, spice more if needed.
  • Your vegetables should be added into a oven proof dish. Pour your sauce over and let it cook and get a golden colour in a 200C / 390F oven for around 30min.
  • I usually eat this dish with boiled potatoes and a vegan meat substitute on the side.

Brands I recommend in this blog are:
  • Oatly, iMat (cooking cream made from oats)


  1. Hey - I just love your blog! It proves that you can survive in cold climate without meat. I wish I have as much will power when I am off to Ger-Pol-aus-cz rep next month :)

    Theres an award waiting for you.
    Cheers, Zen

  2. Thanks for the comments and the award nomination on your profile. If you ever need help to keep your vegan motivation or will power going, you can always talk to me.

    //The Vegan Swedes (Emma)

  3. This is going to become a favorite of mine...thank you for posting the recipe!

  4. Thank you so much for your comment, let me know how it goes if/when you try this recipe out. It is one of my favourites too and a nice filling meal. Good for us living in cold climates.

    //The Vegan Swedes (Emma)